Wine sommelier jobs in Finland
Wine sommeliers have general knowledge about wine, its production, service and wind with food pairing. They make use of this knowledge for the management of specialised wine cellars, publish wine lists and books or work in restaurants.
Wine sommelier – how much is the pay in Finland?
What the trade paid in 2024
| Median | 15.63 €/h |
|---|---|
| Bottom tenth | 11.80 €/h |
| Top tenth | 22.54 €/h |
| Employees | 19,202 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 15.53 €/h | 13,622 |
| Men | 15.94 €/h | 5,580 |
Wine sommelier - Which skills are essential?
Taste wines to have a sensory examination and evaluation of wine, and to check wine appearance and evaluate characteristics such as the in glass aroma, the in mouth sensations and the aftertaste.
Describe taste and aroma, also known as flavour, of different wines using the adequate lingo and relying on experience to classify the wines.
Give advice on the matching of food with wine, the different types of wines, the production processes, about the character of the wine, harvest, type of grape and other related advice.
The large variety of wines, including the different types, regions and special characteristics of each. The process behind the wine such as grape varietals, fermentation procedures and the types of crop that resulted in the final product.
Study wine types from around the world and advise companies and people in the industry. Analyse the types of wine being sold in different countries.
Proper way to store various types of wines.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
Hosting and attending wine-tasting events in order to share information relating the last trends in the industry, for network purposes and self updating.
Care for important factors in wine cellars such as temperature and humidity that must be maintained by a climate control system. Protect wine cellars from temperature swings by deciding on underground built wine cellars.
Identify when wine should be decanted. Decant the bottles in presence of guests in a professional and safe way. Decanting especially benefits red wines. Pour wine from one container into another, typically in order to separate out sediment.
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Stay abreast of the latest trends in wine and possibly other spirits such as biological wines and sustainable cultures.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
Wine sommelier - Which skills are useful but not essential?
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
Proceed in a way that one can be relied on or depended on.
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
The chemical components of grapes such as water, carbohydrates, acids, alcohols, phenolics, nitrogenous compounds, inorganic substances; the chemical interactions of these elements and how it can give a different personality to the final product, especially during the fermentation process.
Process of fermentation of wine, which involves the different steps to be followed, the time lapses in the process and the parameters of the product.
Perform public relations (PR) by managing the spread of information between an individual or an organisation and the public.
Preserve, review, and evaluate existing food specifications such as recipes.
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Utilise computers, IT equipment and modern day technology in an efficient way.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Varieties of grapes and the types of wine that can be produced with them. Specifications during fermentation and the treatment of the juice during the process.